Freshly shucked oyster with citrus and eschalot dressing
MP
Roasted and spiced nuts
$4
Chicken liver pate with pear chutney on grilled sourdough
$12
Goat’s curd with rosemary crackers and Pointer Mountain honey
$12
Local olives marinated in lemon, chilli and thyme
$7
Ortiz anchovies, chilli jam and toast
$18
Green gazpacho with fennel, radish, smoked trout, croutons & herb oil
$15
Citrus cured salmon, pickled cucumber, avocado, radish, baby herbs and soy, chilli & mirin dressing
$20
Heirloom tomato salad with labne, toasted buckwheat, fig, apple balsamic and sourdough crumbs
$19
Slow cooked spiced pork in brik pastry with snow peas and dijon mayonnaise
$20
Linguini with zucchini ribbons, baby spinach, marinated Binnorie feta, asparagus, chilli oil & pangrattato
$29
Fish of the day
MP
Pink roasted sirloin with carrot puree, green beans, pine nuts, olives & red wine sauce
$36
Confit duck with cauliflower puree, sugar snaps, garlic & almond crumb, peach, eggplant chutney
$36
Olive oil mash
$8
Steamed greens with toasted almonds
$8
Mixed local leaf salad
$8
Chocolate mousse with honeycomb, chocolate wattleseed crumbs, & caramel
Pedro Ximenez, Lustau San Emilio, Jerez, Spain
$17
$9
Coconut panna cotta with fresh local strawberries, apricot granita & toasted coconut
2015 Mount Majura Noble Pinot Gris, Canberra District
$15
$9
Licorice parfait with fresh mango, lime syrup and mint
shot of Limoncello by Applewood, Adelaide Hills, SA
$15
$9
Seasonal cheese with toasted fig and walnut bread, lavosh and quince paste
2017 Glenguin Estate The Sticky, Botrytis Semillon, Hunter Valley, NSW
$17
$9
*Menus are updated regularly however there could be slight differences between our online menu and restaurant menu
Back